Vegetable Beef Soup

Vegetable Beef Soup is fabulous!

Vegetable Beef Soup – A deep rich, flavorful base full of fresh veggies surrounds a great cut of beef, seared to lock in the flavor and create layers of YUM! Comment: “Doug and I made this over the weekend. We loved it!” Connie & Doug J., NE

Vegetable Beef and Cabbage Soup

Want to get those pants buttoned again after Thanksgiving and before Christmas? No better way to do that than with a big bowl of Healthy Vegetable Beef and Cabbage Soup. It will fill you up, but not fill you out. I really should have named this Fabulously Healthy, Delicious, and Good For You Vegetable Beef Soup, but just a little too long for the search engines. (That was for the techie side of my Gingers.)

I like to take the advice from French Women. They do not deprive themselves of beloved food indulgences and especially during celebrations. But for a day or two after, they cut back to healthy vegetable based meals. Vegetable Soup is a very common practice for French Women to eat after over-indulging. I can handle that. What about you?

Vegetable Beef and Cabbage Soup

Vegetable Beef Soup begins with Mirepoix

In fact, every great soup begins with mirepoix, especially when you have graduated from a French Cooking School. Mirepoix is the “French Trinity in Cooking,” and it consists of 2 parts onion, 1 part carrots and 1 part celery, all cut into same-sized pieces for even cooking. Usually, mirepoix begins the layering process for a deep base of many different recipes, and especially soups. Heat the pot, add the oil and then the mirepoix, stir to saute. This mixture is cooked long enough to a half softened state and creates the flavor for the base in the pot.

Vegetable Beef and Cabbage Soup

Vegetable Beef Soup, Mirepoix

Setting the oohs and aahs with the so good comfort food and deliciousness aside, this recipe makes an amazingly large batch of soup, which is good all the way around. Feed your fam for one meal, cool completely, store in Ziploc freezer bags, freeze, and you are good to go for another meal – PDQ!

It’s December 7, and you are thinking, do I have time to read this? (As you try and write a list of everything popping into your head as what needs to be done.) I get it. So this recipe blog post will be short and to the point. Ready ~ Set ~ Go!

1/2 teaspoon red pepper flakes, optional, I do because I love that little extra kick

2 large bay leaves or 3 medium sized bay leaves

1 fresh lemon, optional

fresh parsley for garnish

Instructions

Prep Mirepoix, set aside. Cut carrots into 1/2 inch pieces, medium dice celery, small dice onions (Mirepoix veggie mixture in French cooking is considered the "trinity" in which many dishes begin. Mirepoix can vary regionally.)

Cut chuck roast into 2 inch pieces, brown lightly in heated vegetable oil of a 12 quart stock or soup pot, two or three batches, do not over crowd meat in the pan

Remove meat once lightly browned. Hold in bowl to catch the released juices.

Notes

This recipe makes 8 quarts of soup and each serving has been calculated at 2 cups. To taste for seasoning: ladle a small serving of soup into a cup and let cool to a comfortable eating temperature. If you taste test food while extremely hot, a true taste will not come forth. Season to taste.

Hint and Tip: If you feel the soup needs some “enlivening” add the juice from 1/2 fresh lemon. Stir and taste again. I have dedicated an entire section on Farmhouse Kitchens and French Pears to teachingabout flavors and seasonings.

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